1 stick (8 Tbsp) 4 oz (100 g) butter
1 1/2 cup (350 g) 12 oz granulated sugar
1 tsp (5 ml) vanilla essence
3 eggs, separated
250 g (9 oz) plain flour
2 oz (50 g) cocoa
7.5 ml (3/4 tsp) Bicarbonate of soda (Baking soda)
1 tsp (5 ml) salt
1 1/2 cup (350 g) 12 oz granulated sugar
1 tsp (5 ml) vanilla essence
3 eggs, separated
250 g (9 oz) plain flour
2 oz (50 g) cocoa
7.5 ml (3/4 tsp) Bicarbonate of soda (Baking soda)
1 tsp (5 ml) salt
for the frosting
1/2 cup (100 g) 4 oz soft light brown sugar
4 tbsp (60 ml) golden syrup (substitute light corn syrup)
1 egg white
pinch of cream of tartar
pinch of salt
1 tsp (5 ml) vanilla essence
4 tbsp (60 ml) golden syrup (substitute light corn syrup)
1 egg white
pinch of cream of tartar
pinch of salt
1 tsp (5 ml) vanilla essence
method
1. Grease and lightly flour three 20 cm (8 inch) sandwich tins. Tap out excess flour.
2. Set the oven at 180°c (350°f) gas 4.
3. In a mixing bowl, cream the butter with 225 g (8 oz) of the sugar until light, then add the vanilla essence.
4. Beat in the egg yolks, one at a time, alternately with 275 ml (9 fl oz) cold water.
5. Beat well after each addition. Beat in the flour, cocoa, soda and salt.
6. In a clean, grease free bowl, whisk the egg whites to soft peaks, add the remaining sugar and continue whisking until stiff peaks form.
7. Fold the egg whites into the chocolate mixture lightly but thoroughly.
8. Gently pour one third of the mixture into each prepared tin.
9. Bake for 30 - 35 minutes until each layer is firm in the centre and has shrunk from the sides of the tin. Cool lightly, then transfer to wire racks. Set aside until cold.
10. Meanwhile make the frosting. Combine all the ingredients except the vanilla essence in the top of a double saucepan. Set the pan over boiling water and cook, beating constantly with an electric whisk or rotary whisk until the mixture thickens and stands in peaks.
11. Remove the pan from the heat and add the vanilla essence.
12. Continue to beat until the mixture is thick and forms swirls.
13. Use the icing immediately to fill and cover the cake.
2. Set the oven at 180°c (350°f) gas 4.
3. In a mixing bowl, cream the butter with 225 g (8 oz) of the sugar until light, then add the vanilla essence.
4. Beat in the egg yolks, one at a time, alternately with 275 ml (9 fl oz) cold water.
5. Beat well after each addition. Beat in the flour, cocoa, soda and salt.
6. In a clean, grease free bowl, whisk the egg whites to soft peaks, add the remaining sugar and continue whisking until stiff peaks form.
7. Fold the egg whites into the chocolate mixture lightly but thoroughly.
8. Gently pour one third of the mixture into each prepared tin.
9. Bake for 30 - 35 minutes until each layer is firm in the centre and has shrunk from the sides of the tin. Cool lightly, then transfer to wire racks. Set aside until cold.
10. Meanwhile make the frosting. Combine all the ingredients except the vanilla essence in the top of a double saucepan. Set the pan over boiling water and cook, beating constantly with an electric whisk or rotary whisk until the mixture thickens and stands in peaks.
11. Remove the pan from the heat and add the vanilla essence.
12. Continue to beat until the mixture is thick and forms swirls.
13. Use the icing immediately to fill and cover the cake.
serving amount
serves 8
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